Research

Investigation of transglutaminase incubated condition on crosslink and rheological properties of soy protein isolate, and their effects in plant-based patty application
Textured vegetable protein contains okara and production method
High moisture meat analogue contains okara and production method
High moisture meat analogue contains Sacha Inchi protein and production method
The effects of rice bran oil, coconut oil and homogenisation pressure on the properties of oil-in-water emulsion loaded baicalein
The effect of concentration on rheological properties of sago (Metroxylon sagu) starch
Enhancing Gluten-Free Crispy Waffles with Soybean Residue (Okara) Flour: Rheological, Nutritional, and Sensory Impacts
Effect of mechanical treatment from extrusion process on physicochemical properties of okara cellulose powder
Physicochemical, Nutritional, and Antioxidant Properties of Traditionally Fermented Thai Vegetables: A Promising Functional Plant-Based Food
Identification of the protease inhibitory domain of Trichinella spiralis novel cystatin (TsCstN)
Instant rice like product from cauliflower
Probiotic - bamboo shoot kimchi and its production
Extraction, Characterisation and Evaluation of Antioxidant and Probiotic Growth Potential of Water-Soluble Polysaccharides from Ulva rigida Macroalgae
Heat-drying and size reduction-treated tapioca flour stabilized oil-in-water emulsion-loaded eugenol: Physical properties, stability, and in vitro gastrointestinal digestion
Application of ohmic heating in cooking mixtures of brown rice and whole grains: total phenolic content, antioxidant activities, vitamin B1, some minerals, and energy consumption